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Badusha | Bhadushah Easy Diwali Sweet

Badusha, a sweet with slightly flaky texture is one of a popular sweet in South India. After coming to USA, I prepare my favourite sweets in home. Home-made sweets and savories are always best. Badusha | Bhadushah is also known as Balushahi in North India. Bhadushah can be compared to doughnuts and prepared using All purpose flour. Small balls of dough are deep fried in oil and dipped in sugar syrup. Please check below for step by step instructions and pictures for preparing South Indian Sweet Badusha Recipe.Preparation Time: 20 minsCook Time: 20 minsYields: 10 Nos

Line a tray with parchment paper or butter paper. Keep it ready. Take All purpose flour | Maida in a big bowl. Add baking soda, yogurt | curd and ghee. Add water little by little and make dough.(Don't make it too soft like chapati dough) Allow it to rest for 15 mins.

Shape the dough into small balls of lemon size. Flatten the balls and make a dent in the centre of the ball using thumb finger.

Heat water and sugar in a pan. Allow the sugar syrup to boil and once the sugar syrup reaches one string consistency add cardamom powder and lemon juice. One string consistency means when the sugar syrup is hold between fore finger and thumb, a thin single string should form. Lemon juice prevents crystallization of sugar syrup.

Heat oil in a pan for frying. To Check whether oil is hot , drop a small dough if the dough rises up then oil hotness is perfect. Turn to possible lowest flame available. Add badusha in hot oil. Badusha will rise up in the hot oil and when the bubbles disappear turn and cook on other side. Fry till badusha turn golden colour.

Remove the excess oil by placing the deep fried badusha in paper towel. Add the deep fried badusha to the sugar syrup. Immerse in sugar syrup for 1 min.Turn on other side and again immerse it for a min. Transfer badusha to lined tray.

Store at room temperature for 3-4 days

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Badusha | Bhadushah Easy Diwali Sweet

Tips:

Don't make a very soft dough. It is good if there are very small cracks in the flatten balls. When dipped in sugar syrup, syrup accumulates in the small cracks and badusha tastes very sweeter. Make sure there are no bigger cracks, it will lead to breaking of badusha.

Always use possible lowest flame for frying.

Badusha will increase in size after frying, as we are using baking soda.

Awesome, never made before but I think I have tasted before. Would love to try out for Diwali. Let me bookmark the recipe. That sugar coating on top plus the deco with the nuts are simply breathtaking.